I know I'm 6 years late here, but... what are you talking about, brother? This guy doesn't know the first thing about carving a decent spoon, and he has no business... NO business... trying to make an educational video on spoon carving. Would you want to eat your cereal every morning, with the thing he came up with? Quality craftsmanship aside (since there isn't any present), the design of that spoon is completely inadequate... no crank, no keel, etc. He starts out with a piece of advice that immediately demonstrates his ignorance of spoon carving. When he pulls his tools out, you can see that he doesn't know how to use those, either. Call me crazy, but I think it's immoral to set yourself up as an expert, then abuse the trust of your viewership. Sorry for the rant, but... I've ended up being the person who has to unteach the bad habits taught by others, many, many times. It's absolutely maddening.

I don’t let them dry quickly. I keep them in a cool dry place. Where I store my gear is basically same temperature as outside so they just dry with time

Yes I normally sand them

You can always burn out the bowl of the spoon with a hot coal saves buying the hook knife

Willy Bee - great grampa used to put bearfat on his wood utensils to keep them from cracking. Just cause he had a lot of that type of fat. Great Gramma always had good utensils that didn't crack. So I guess today you could use any good fat available.

Let them dry at outside temperatures and the normally won’t crack.

Edie Boudreau , one alternative, traditional way is to put a small ember from the fire in the bowl part, and blow on it. It will burn a depression and leave char that can be easily scraped off by your knife. Burn, scrape, repeat until you have the shape pretty close to what you want. You can finish by rubbing a small, smooth stone in the bowl (some folks also use coarse sand and use the stone or round an end on a stick to grind the bowl with the sand). Alternatively, you can use a bow drill (same as making a fire) and make your divot(s) that way, then again finish with scraping with your knife, or use the stone/sand method.

Sean Lewis - Thanks! That helps lot!

Slow and steady chips with the tip of your knife is the best you will be able to do for the bowl

A blacksmith from Portugal made it for me

It’s a vintage Soviet Union trappers hatchet from the 1950’s. It’s actually in great shape just well used

If you cut with the grain it will most likely split. Noobs are welcome 😁

g-pa Lloyd a piece that small should be no issue. As long as you don't dry it beyond natural means, i.e. By time.

K0ester ..Thanks, gotta try it .

Sorry, you already answered that question.